2 28-oz cans diced tomatoes - undrained
2 15-oz cans dark kidney beans - rinsed and drained
2 15-oz cans pinto beans - rinsed and drained
2 cups chopped onions
2 cups chopped green bell peppers
1 15.25 oz can whole kernel corn - drained
1 cup chopped celery
1 cup water
1 6-oz can tomato paste
2 tbsp chili powder
8 cloves garlic - minced
1 tbsp Worcestershire sauce
1 tsp ground cumin
1 tsp dried oregano
1 tsp bottled hot pepper sauce
1/4 tsp cayenne pepper - optional
In a slow cooker combine all the ingredients and cook on low for 9 to 10 hours.
